Bitch Soup

(by Thylias Moss)

1 c. canola oil

1 lb. beef, preferably tongue, cut into cubes

4 c. water

10 cloves garlic

2 sticks (8 oz.) butter

1 c. onion, chopped

1 c. leeks, chopped

1 c. fennel, chopped

sriracha to taste

Aleppo pepper, to taste

handful of crushed mint

sliced mango, to taste

miniature marshmallows to taste

brown sugar to taste

Heat oil in a large pot.

Add beef and simmer until cooked but still pink.

Add garlic and butter, stirring to get some shimmy in the pot.

Add onion, leeks, fennel, sriracha, and Aleppo pepper to taste.

Be sure to lick the stirring spoon for it will be dancing.

Add mint.

Arrange mango, marshmallows, and brown sugar on top.

Preheat oven to 350 F. and bake for 30 minutes.

(Read Bitch Soup, the story that accompanies this recipe.)